Scrambled Eggs with Tomatoes
Chinese name: 西红柿炒鸡蛋 (xī hóng shì chǎo jī dàn)
Characteristics: yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.
Without any chicken extract or monosodium glutamate, the Scrambled Eggs with Tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good choice for body building and senility-resisting. There are five tips for how to prepare this dish. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.
A. Clean the Tomatoes and cut them into chunks. Put into a plate.
B. Crack eggs into a bowl or a small basin and add some salt. Beat it up.
chopped green onion
Cut the green onions into chops and put them into a plate for later use.
Place a wok over high heat until hot, add some edible oil, swirling to coat sides. Add in the beaten egg slowly when the oil is hot. Stir-fry it for 10-20 seconds until it sets and forms yellowish. Turn off the heat and cut the egg into chunks with the cooking ladle. Pick them out of the wok and put them into a plate.
Leave some cooking oil in the wok, swirling to coat the sides. Turn on the heat and add in the chopped green onion when the oil is hot. Stir-fry it for 10 seconds, add in the tomato chunks to be stir-fired for about 1 minute on high heat until you can see the tomato juice run. Add in the egg chunks to be stir-fired for 30 seconds more.
Now, turn off the fire, add some salt and stir it until the salt is evenly mixed with the other materials in the wok. Pick the delicious scrambled eggs with tomatoes out of the wok and put it into a fine porcelain plate.
This dish is ready. Thanks to the complete recipe, it tastes original in taste and flavor, fresh and delicious.
Tips: If you like soups, you can try it sister dish Tomato and Egg Soup.
On Nov. 5, 2012, under the arrangement of our tour guide, Mr. Sherwin & Ms. Patricia from USA took a visit to a local family in Xian. They both satisfied to learn how to prepare Chinese dishes in a few minutes and how clean Chinese food cooked. They learnt to cook Scrambled Eggs with Tomatoes, and develop a good understanding of Chinese cooking. The truth is many Chinese dishes are very similar with same seasonings so once you learn how to cook a few different dishes, you can create many others.
On Aug. 6, 2012, Mr. Max, Mr. Mitchell & Mr. Jeffrey from USA went to visit a local family in Xian. There they learned to cook Kung Pao Chicken, Hot and Sour Soup & Scrambled Eggs with Tomatoes from the hostess. They were very satisfied with the special experience and wrote in there feedback:" …I recommend the meal cooked in the home in Xian. It was excellent to be able to experience local cooking. The food was exceptional…".See details at Mr. Jeffrey' feedback
On May 14, 2010, Mr. William & Ms. Kathy from UK enjoyed a memorable home-cooked meal at a local family in Xian during their tour arranged by our company. All the dishes were cooked on spot by the hostess together with William and Kathy, except for Scrambled Eggs with Tomatoes which was mainly cooked by William and Kathy themselves under the instructions of the hostess.